rustica ma buona ... 
INGREDIENTI
120 g DI FARINA 00
130 g DI FARINA DI GRANO SARACENO
70 g DI ZUCCHERO
125 g DI BURRO
1 UOVO + TUORLO
MARMELLATA SUSINE
con questa ricetta partecipo al nuovo contest
di grano saraceno mon amur di montagne di biscotti
Leah
I made this pie for the contest ...... I've never used buckwheat flour and for the first time and I loved it because it has a rustic flavor where you feel just a taste of the field .... and also liked my daughter and her friend as you can see the time to pull it from the oven and have devoured more than half the time I turned around and had almost finished .... rustic but very good ...
start:
I made the pastry using the camera I paid camera in the flours to the butter sugar + egg yolk mixture and start the screening program I let knead for about 10-20 minutes or pulled out of the mix and I let it sit for about an hour in the fridge. .
butter and flour the pan or wrap it in greaseproof paper ( I had not) and cover with the pastry to a thickness of 1 cm pour over the plum jam (or one you prefer) Level good jam (I used a homemade jam with white plums) and decorate the tart with the pastry and put that forward in a hot oven at 180 for 35-40 minutes once cooked pulled from the oven and let cool and serve ... I do not have time to become even lukewarm who have eaten ...
... TRY TO ENJOY ... ... LIA ...
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